Tuesday, April 29, 2008

twice baked potatoes

INGREDIENTS
4 medium baking potatoes
1/4 cup butter or margarine, softened
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 (3 ounce) packages cream cheese, cubed
1/4 cup sour cream
shredded cheddar


DIRECTIONS
Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk, pepper and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Top with shredded cheddar cheese. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.

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